Green Chilaquiles

Ingredients

• 1 lb tomatillos
• 2 jalapeños
• 2 chiles de arbol (optional)
• 1/4 white onion, medium
• 2 garlic cloves
• 1/8 bunch cilantro
• Water to cook ingredients
• Oil for pan-frying (avocado oil)
• 1/2 tsp kosher salt (for seasoning tortillas)
• 8 eggs (for frying)
• Red onion, chopped (for topping)
• Cilantro leaves (for topping)
• Sour cream or Mexican cream (for topping)
• Avocado (for topping)

Method

1. Cook tomatillos, jalapeños, and chiles de arbol in water until tomatillos turn pale and peppers are soft.
2. Dice 1/4 white onion and add to blender with garlic, cilantro, and chicken broth; blend until smooth.
3. Saute 1/8 white onion in olive oil until browned.
4. Pour blended sauce into the pan with onions and bring to a boil.
5. Add 6 leaves of epazote (optional) to the sauce and simmer for about 5 minutes.
6. Heat oil in a separate pan over medium heat.
7. Fry eggs in hot oil, seasoning with salt, to desired doneness.
8. Fry tortillas in oil with a pinch of salt until crispy.
9. Serve tortillas topped with sauce, fried eggs, chopped red onion, cilantro leaves, sour cream, and avocado.